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Restaurant name: The Grill
Type: Food
Address: 1012 Pennsylvania AVE, Matamoras, PA 18336
Phone: 570-491-9000
Total inspections: 4
Last inspection: 09/29/2011
Last inspection violation count: 2
Inspection findings | Inspection Date | Type |
- Hair Restraints (46.152)
Food employees observed in the kitchen, not wearing proper hair restraints, such as nets, hats, or beard covers. The employee donned a hat.
- Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
There is a two inch gap along the bottom of the kitchen exit door.
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09/29/2011 | Follow-up |
- Duties of the Person in Charge (46.102)
The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
- Hair Restraints (46.152)
Food employees observed in the kitchen, not wearing proper hair restraints, such as nets, hats, or beard covers.
- Food Shall Be Safe, Unadulterated & Honestly Presented (46.201)
Glasses stored in the drinking ice at the bar. The glasses were removed from the ice.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Raw shell eggs stored above cooked meats and vegetables in the Traulsen three door refrigerator. The eggs were placed on the bottom mshelf.
- Wiping Cloths Use Limitations (46.304)
Wiping cloths not maintained in sanitizing solution when not in use.
- Food Storage Requirements & Prohibited Areas (46.321)
Floor storage of food boxes and containers in the basement walkin freezer.
- Cooling Methods & Food Containers Used/Arranged (46.384(c)(d))
Prime ribs cooling in the walkin cooler were sealed with plastic wrap and left whole. The plastic wrap was removed and the roasts were cut in half.
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
Old food residue on the ladles and utensils on the side of the dishwasher drain board. The garbage can is placed in front of ther utensils. The utensils were placed removed for cleaning. The cook stated that the utensils will be stored in another area. *The ice wands, used to quick chill hot foods, are stored on the floor in the basement walkin freezer. The wands were cleaned, sanitized and stored on a shelf in the freezer. *Black scum on the divider in the basement ice machine. The area was cleaned.
- Covered Waste Receptacle in Women's Toilet Room (46.882(b))
Employee toilet room is not provided with a covered waste receptacle for sanitary napkins.
- Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
There is a two inch gap along the bottom of the kitchen exit door.
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09/22/2011 | Regular |
- Cleanability of Multiuse Food-Contact Surfaces & CIP equipment (46.542)
Unfinished wood boards used as shelves on the storage rack in the basement.
- Covered Waste Receptacle in Women's Toilet Room (46.882(b))
There is no lid on the waste paper recepticle in the employee restroom.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Dust build up on the window screen by the handwash sink in the kitchen. *Floor tiles broken and missing in the walkin cooler and in front of the cooler door.
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09/23/2010 | Follow-up |
- Poisonous or Toxic Substances Limitations on Presence and Use (46.1022)
Excessive chlorine sanitizer in the wipig cloth container by the handwash sink. The container was emptied and refilled with 100 ppm chlorine and water.
- In-Use Utensils & Between Use Storage (46.302)
Tongs hooked on the rim of the garbage recepticle by the BBQ. The tongs were cleaned in the dishwasher. *Spatula stored in the space between the wall and the shelf at the end of the cook line by the BBQ. The spatula was removed. *Knife stored in the space between the left bain marie and the upright freezer on the cook line. The knife was removed.
- Reheating Food (46.365)
Chili on the steamtable is 77*f. The chili was reheated on the stove to 204*f. Shall reheat potentially hazardous food on the stove to 165*f or above, within two hours, prior to placing on a preheated steamtable. Maintain hot food at 135*f or above.
- Cleanability of Multiuse Food-Contact Surfaces & CIP equipment (46.542)
Unfinished wood boards used as shelves on the storage rack in the basement.
- Accuracy of Temperature Measuring Devices for Ambient Air and Water (46.562)
The thermometer is broken in the low-boy refrigerator at the end of the cook line opposite the BBQ. A new thermometer was placed in the unit.
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
Old food residue on the can opener blade and the french fry cutter. The equipment was cleaned and sanitized in the dishwasher. *Old food residue on the interior surfaces of the Sharp, Amana and Emerson microwave ovens on the cook line. The microwaves were cleaned. *Old food residue on the temderizer mallet on the wall shelf at the end of the cook line by the BBQ. The tenderizer was cleaned. *Old food residue on the knife stored in the space between the left bain marie and the upright freezer. The knife was cleaned.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Build up of old food residue in the drip tray of the broiler above the stove. The tray was removed and cleaned.
- Covered Waste Receptacle in Women's Toilet Room (46.882(b))
There is no lid on the waste paper recepticle in the employee restroom.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Dust build up on the window screen by the handwash sink in the kitchen. *Build up of old food residue and grease on the sides of the fryer and grill and on the floor between the equipment. *Floor tiles broken and missing in the walkin cooler and in front of the cooler door.
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09/09/2010 | Regular |
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